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UNIVERSITY OF ILLINOIS BULLETIN 

Issued Wkekly 
Vol. XV JUNE 17, 1918 No. 42 

Fntercd as t«cond-cUM matter December 11. 1912. at the pt)»e office at Urban* Illiooii, under the Act 

of AuRu.t 24, 1912! 



MILK a^l ^ ^£j U 



By 

RUTH WHEELER 

Assistant Professor of Household Science 




PUBLISHED BY THE UNIVERSITY OF ILLINOIS 

Under the Direction of the War Committee 
URBANA 

Use more milk; it is an important factor of safety in the diet 



l!«nognJ7^ 



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MILK 

VALUE OF MILK AS POOD 

It is not always easy to gi\e the family just the proteins and 
minerals and fatty foods that they must have to maintain perfect 
health. Milk contains them all. It is the most valuable of all 
foods. 

No proteins are better for growth than milk proteins. 

No other food contains so nearly perfect a balance of minerals for 
building bones and tissues. 

Milk contains both types of the essential accessory substances 
without which health and even life is impossible. One of these is 
associated with milk fat. 

Other foods contain these substances but few single foods contain 
them all in so useful a form. 

As a source of protein, 1 quart of milk is equal to 7 ounces of sirloin 
steak or 4.3 eggs. At 15 cents a quart, milk is as cheap a source of 
protein as sirloin steak at 35 cents a pound. 

HOW TO USE IT 

Get whole milk. Use every drop of it. Plan to use it before it 
sours unless you can take time to make use of every bit of it after- 
ward. 

Give the children whole milk to drink. It is a good scheme to 
plan the children's meals around milk as the chief food, giving each 
one (juart a day, adding especially cereals, ami, to supply the iron 
which is present in too small amount, egg yolk, green vegetables, 
spinach, carrots, and peas. Other vegetables and fruits are valuable 
to keep the digestive system in good condition as well as for addition- 
al food. 

Grown-ups should each have a pint of milk a day. They may 
divide theirs if they wish, having cream for coffee, cereal, or dessert, 
and skimmed milk in cooked dishes. 

CARE OF MILK 

See that your milk comes to you clean and keep it clean. Visit the 
dairy now anil then. 

Keep milk cold until you are ready to use it. It nourishes bacteria 
as well as human beings, and if it is warm, bacteria multiply rapidly 
in it. 

When clc'.n fresh milk is not available, use condensed (jr dessicated 
milk. The unsweetened varieties are better for children. 



n. or X), 

UL 13 1116 



SKIMMED MILK AND BUTTER 

Skimmed (separated) milk has about half the food value of whole 
milk. It is a \aluable source of minerals and of protein. 

Adults may take their pint a day in this form if they eat butter or 
fat from meat and eggs or oleomargarine made from beef fat. If the 
fat in the diet is chiefly nut butter, lard, or vegetable oil, whole milk 
is ad\isable. 

Butter is not indispensable. If you cannot afford it or the govern- 
ment tor a time should need all there is, no one who has milk will 
suffer. On the other hand, if you prefer butter and can afford it, eat 
it when the Food Administration does not ask you to save it. 

COTTAGE CHEESEi 

Cottage cheese is richer in protein than most meats and is very 
much cheaper. Every pound contains more than three ounces of 
protein, the source of nitrogen for body building. It is a valuable 
source of energy also, tho not so high as foods with more fat. It fol- 
lows that its value in this respect can be greatly increased by serving 
it with cream. 

Cottage cheese alone is an appetizing and nutritious dish. It may 
also be served with sweet or sour cream, and some people add a little 
sugar, or chives, chopped onion, or caraway seed. 

The following recipes illustrate a number of ways in which cottage 
cheese may be served: 

Cottage Cheese With Preserves and Jellies 

Pour over cottage cheese any fruit preserves, such as strawberries, figs, or cherries. 
Serve with bread or crackers. If preferred, cottage cheese balls may be served separ- 
ately and eaten with the preserves. A very attractive dish may be made by dropping 
a bit of jelly into a nest of the cottage cheese. 

Cottage Cheese Salad 

Mix thoroly one pound of cheese, one and one-half tablespoonscrcam, one tablespoon 
chopped parsley, and salt to taste. First, fill a rectangular tin mold with cold water 
to chill and wet the surface; line the bottom with waxed paper, then pack in three layers 
of the cheese, putting two or three parallel strips of pimiento, fresh or canned, between 
the layers. Co\er with waxed paper and set in a cool jijacc until ready to serve; then 
run a knife around the sides and invert the mold. Cut in slices anil serve on lettuce 
leaves with French dressing and wafers or thin bread-and-butter sandwiches. Minced 
olives may be used instead of the parsley, and chopped nuts also may be added. 

Cottage Cheese Rolls 

(To be used like meat rolls) 

A large variety of rolls, suitable for serving as the main dish at dinner, may be made 
by combining legumes (beans of various kinds, cowpeas, lentils, or peas) with cottage 
cheese, and adding bread crumbs to make the mixture thick enough to form a roll. 
Beans are usually mashed, but peas or small Lima beans may be combined whole with 
bread crumbs and cottage cheese, and enough of the liquor in which the vegetables 
have been cooked should be added to get the right consistency; or, instead of beans or 
peas, chopped spinach, beet tops, or head lettuce may be added. 



IFrom Dairy Division, Bureau of Animal Industry, United States Department of Agriculture. 



LIBRARY OF CONGRESS 



014 337 996 6 

Cheese Roast 

2 cups kidney or Lima beans Bread crumbs 
1 cup cottage cheese Salt 

Mash the beans or put them thru a meat grinder. Add the cheese and enough bread 
crumbs to make the mixture sufficiently stiff to be formed into a roll. Bake in a moder- 
ate oven, basting occasionally with butter or other fat, and water. Serve with tomato 
sauce. This dish may be flavored with chopped onions, cooked until tender in butter 
or other fat and a very little water, or chopped pimicntos may be added. 

Cottage Cheese and Nut Roast 

1 cup cottage cheese 2 tablespoons chopped onion 

1 cup chopped English walnuts 1 tablespoon butter 
1 cup bread crumbs Juice of a half lemon 

Salt and pepper 

Cook the onion in the butter or other fat and a little water until tender. Mix the 
other ingredients and moisten with the water in which the onion has been cooked. Pour 
into a shallow baking dish and brown in the oven. 

Cheese Sauce 

(For use with eggs, milk toast, or other dishes) 

1 cup milk 2 tablespoons flour 

I tablespoon cottage cheese Salt and pepper 

Thicken the milk with the flour and just before serving add the cheese, stirring until 
it is melted. 

This sauce may be used in preparing creamed eggs or for ordinary milk toast. The 
quantity of cheese in the recipe may be increased, making a sauce suitable for using 
with macaroni or rice. 

WHEY 

If you make yourchcese an(i throw away the whey, you waste more 
than one-fourth the total food vaKie of the milk. 

Whey Lemonade* 

4 cups whey Slices of lemon, or a little 

6 tablespoons sugar grated or diced rind. 

Juice of 2 lemons nutmeg, or cinnamon 

Whey Honcy> 

1 cup whey yi cup sugar or 

y^ cup corn sirup 

Mix whey and sugar and Iniil the mixture till it is of the consistency of straincil honey. 
This sirup will keep inrjefinitely, if properly Iwttled, and is delicious for spreading on 
wafl^lcs or pancakes. llsc«l a little thinner, it makes an excellent pudding sauce. Since 
it requires no thickening, it is the easiest jxjssible sauce to make. 



'From Grcular 109, United Siitti Dtpartmcnf of Aunculturc. 

Don't beitin your cconomizinii by cutting down your milk supply 




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